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Welcome to our blog! Learn about our farm operation, public programs, and the people behind our work through the Notes from the Field and Education sections. Peruse the Recipes section for some staff favorites.

Waltham Fields Community Farm (incorporated as Community Farms Outreach, Inc.) is a nonprofit farming organization focusing on sustainable food production, fresh food assistance, and on-farm education. For more information about Waltham Fields check out our website!

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Monday, July 20, 2015

Notes From the Field - Farm-Fresh Recipes

Before seeking work to learn more about overall production of organic vegetables, Farm Assistant Naomi Shea spent many years as a CSA Distribution Work Share (trading a CSA share for work helping with a weekly CSA pick up, with her delightful son Sam in tow)! Since 2013, Naomi has been instrumental to our farm management team, lending her many talents to seedling production, harvest and distribution orchestration, and pick-your-own crop systems. She is also a skilled and adventurous cook who regularly shares her creations with the rest of the staff. For this week's Notes from the Field contribution, she writes:

One of my favorite things to do when harvesting is day-dream about all the tasty dishes I am going to make during the week with the outstanding vegetables. Here are a few I am excited to try this week.

Collard & Pecan PestoRecipe from: Bon Appetit

I look forward to adding this to my sandwiches this week or tossed with pasta.

Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water and let cool. Drain and squeeze dry with a paper towel. Blend greens, oil, pecans, vinegar, honey and red pepper flakes in a food processor until a coarse puree forms. Season with salt and pepper.

Napa Cabbage Salad Recipe from: Naomi Shea

This is one of my favorite salads to make. Bok Choy can also be used instead of Napa or both can be added.

Steam the squash for three to five minutes until just tender. Remove from heat.

Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.